Ham Sauce for Flavouring Gravies
From Cassell's dictionary of cookery, 1892
Serves 4
Useful for flavouring gravies and sauces.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 683. The excerpt below is the record exactly as published.
Ham Sauce for Flavouring Gravies, &C. — Take the bone of a ham, from which no more slices can be cut. Pick off all the meat, and chop the bone into five or six pieces. Put it in a saucepan with half a pint of good un- flavoured stock. Simmer gently for half an hour, stin'ing occasionally to prevent it burning. Add a bunch of sweet herbs, six peppercorns, andanother haK-j)int of stock
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